deboning a duck
#4
  Re: (...)
I have a recipe from a Chinese Cooking class - years ago

where you debone the duck - but you don't make any cuts on the duck
and I believe the instructor used a pair of sissors ? (any reason you
couldn't split and then debone it and lance it back up? )

Anyone have any knowledge on this one? - its then stuffed and steamed

and then fried.
marye
Marye
Everything will be all right in the end. So if it is not right, then it's not yet the end.
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#5
  Re: deboning a duck by mjkcooking (I have a recipe from...)
I think the reasoning behind not breaking the skin, is that you don't want any of the juices to leach out.
Practice safe lunch. Use a condiment.
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#6
  Re: deboning a duck by mjkcooking (I have a recipe from...)
I've never done a duck, Marye, had to do some poultry in school. "lance it back up?" - did you mean 'lace'? How wet is the stuffing, might have trouble with leaking.

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